Shrimp Stuffed Tomatoes Recipes

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Slice the top end off the tomatoes. Scoop out the insides of the tomatoes (but don't make the walls of the tomato too thin), sprinkle with a little salt and turn upside down to drain.
• 3. In skillet, heat butter, add onion and sauté until tender. Add the shrimp, crumbs, parsley and salt and pepper to taste. The shrimp should only take a minute or two to saute.
• 4. Stuff the tomatoes with the mixture and top with Parmesan cheese.
• 5. Bake 15-20 minutes and serve before your meal as a first course or with your meal as a side dish.

Steps:

• In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp.
• Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
• Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

Steps:

• 1. Combine shrimp, celery, basil, olives, shallot, mayonnaise, vinegar and pepper in a medium bowl. Stir to combine.
• 2. Carefully hollow out the inside of each tomato using a melon baller or small spoon; reserve the scooped tomato for another use. To serve, fill each tomato with a generous 1/2 cup of the shrimp salad. Then garnish with chopped dill and capers.

Steps:

• Combine the first nine ingredients in a bowl; set aside. In a small bowl, combine mayonnaise, lemon juice, salt, dill and pepper; mix well. Pour over rice mixture; toss gently. Cover and chill for at least 1 hour. , Just before serving, cut a thin slice from the top of each tomato, or scallop top with a sharp knife. Scoop out pulp and discard, leaving a 1/2-in. thick shell. Fill each tomato with about 1/2 cup of salad. Serve immediately.

Steps:

• Combine oil, lime juice, cilantro and pepper and mix well.
• Add green pepper and green onion and mix.
• Add shrimp and stir gently. Set aside.
• Cut tomatoes across 3 times (crossing in the middle as if into 6 wedges).
• but do not cut all the way thru the bottom.
• Each tomato should still be in 1 piece, with the wedges slightly separated, but still joined at the bottom.
• Place shrimp between each wedge in each tomato.
• Spoon some of the dressing over the top of each tomato and down the center so it runs into the tomato.
• (These can be made ahead; covered and refrigerated until about 1 hours before serving). Spoon dressing back over stuffed tomatoes.
• To serve: place each tomato on a few leaves of butter lettuce on a small plate - lovely.

Steps:

• Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
• Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.

Steps:

• Begin by cutting 1/8 of an inch off the top of the tomatoes.
• Use a spoon to scoop out the core and seeds of the tomatoes.
• Place the tomatoes upside down on a doubled paper towel to drain residual liquid.
• Rinse the shrimp, pat dry, and refrigerate.
• Mix Mayo, Dijon mustard, dill, chives and lemon juice in a mixing bowl. Add salt and pepper to taste. Mix in shrimp.
• Place tomatoes in a muffin tin and "stuff" with shrimp mixture.
• Garnish with slices of avocado.
• Chill for 20 minutes.

Steps:

• In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
• Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
• Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.